Buffalo Potato Salad

Buffalo Potato Salad

A recipe with a splash of red and blue for your BYU vs Utah Game Day fans!

Recipe Provided by Chef Tom Woodbury

Ingredients:

2 – 2 1/2 lbs small red and/or blue potatoes

1/2 of a red/purple onion, diced.

Zest from one lemon

2 tbs Extra Virgin Olive Oil

1/4 cup buffalo wing sauce (Frank’s is preferred)

2 stalks of celery, washed and chopped into bite sized pieces

1/2 cup blue cheese crumbles

1/4 cup chopped fresh parsley, or 2 Tbs dried parsley flakes

Salt to taste

Instructions:

Wash potatoes and put in a large stockpot. Cover with water and bring to a boil. Cook until a knife or fork easily pierces the potato (approx 30 minutes). Strain and put in the fridge until potatoes are cool.